1 1/4 cup flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter
1 egg yolk, slightly beaten
1 1/4 cup ground blanched almonds
2 tablespoons icing sugar
2 tablespoons sour cream
2 tablespoons peach or apricot preserve
2 egg whites
1/2 cup sugar
Heat oven to 350.
Combine flour sugar and salt. Using a fork cut in butter until mixture is crumbly. Add egg yolk; knead until smooth dough forms, adding a few drops of ice water if needed.
On a floured surface roll out dough to 1/4inch thickness. Cut with round scalloped cutter. Please on cookie sheet.
Combine all filling ingredients. Mix well. Spoon 1 teaspoon filling into each cookie and spread to edges.
Beat egg whites, gradually adding sugar. Beat until meringue forms soft peaks. Top each cookie with 1 teaspoon meringue.
Bake for 10-12 minutes or until meringue is light golden brown.